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5 meat pots for the weekend

In honor of the weekend, we have collected for you five wonderful meat stews that we especially love, the kind of dishes that require almost no preparation, just need to be given their time to cook patiently

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• Winter recipes

• Pots

• Stews

• meat

Walla!

Food

Friday, 22 October 2021, 08:00 Updated: 08:14

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The winter is still a bit delayed, but the pleasant coolness in the evenings makes you want to pull out pots and fill them with everything good - meat, vegetables and maybe even legumes, which are cooked together and form a whole meal in the cauldron.

The kind of dishes that require almost no preparation, just need to be given their time to cook patiently, take out and deepen the wonderful flavors that are hidden in them as only long cooking knows how to give.

In honor of the weekend, we have collected for you ideas for five wonderful meat stews that we especially love, to start the season with.

More on Walla!

Stuffed all good - cabbage leaves stuffed with meat and whole round rice

To the full article

Ontario, friki and dried mushrooms (Photo: Walla !, Matan Chopin)

Easier than salad: Ontario stew, friki and dried mushrooms

A stew of chunks of ontribe, friki and dried porcini mushrooms - the chunk of ontribe and mushrooms give it a deep and rich taste that is absorbed by the wheat with the smoky aroma.

This stew is easier to make even than just a salad for dinner, and if you calculate the duration of the work - without the cooking time - it also requires much less time.

This is what makes it ideal for a Friday meal when there is not much time or energy to invest in its preparation.

Shpondra and Kohlrabi (Photo: Walla !, Ayala Jenny)

Only 2 ingredients and great richness: a pot of shepondera (asado) and roasted kohlrabi

A meat pot of chunks of shepondra (asado) with kohlrabi, cooked slowly without liquids, but only in their own juices.

The taste of kohlrabi in long cooking yields a sweet and savory taste that blends well with the soft and juicy portion of shpondra.

There are now great kohlrabi in the markets, want to give it a try.

Goulash with porcini and dumplings (Photo: Sarit Gofen, courtesy of Havat Tekoa)

More delicious than the original: Hungarian goulash with porcini and dumplings

There is nothing like opening the cooking season with Hungarian goulash.

Soft meat cubes, soft potatoes and red sauce with lots of paprika.

The secret in this unique pot is the addition of dried porcini mushrooms to a stew that enriches and deepens the taste of the Hungarian casserole even more.

And if you want to pamper the family a little more, add to the stew in small dumplings, which will absorb all the flavors and you have a winning pot that will gather all the members of the house around it for a real winter meal.

In the basket and beans (Photo: Sugat, Afik Gabay)

Started just waiting for his sauce: a stew in a basket and a festive bean

In a basket and beans or in Hebrew - onion and beans, is one of the most well-known and beloved dishes from Tunisian cuisine.

One that is just right for dipping the challah of Shabbat in its sauce and savoring every bite.

A stew full of magic though and perhaps precisely because of its simplicity of preparation and ingredients.

Here in a richer version with chunks of ontribe cooked all night.

Veal polka in red wine (Photo: Dror Einav)

Whole portion: veal polka in red wine and root vegetables

The portion of polka, also known as shoulder roast, is a beautiful, non-greasy portion with a rich flavor that needs long cooking.

Chef

burns whole and wraps in a sauce rich in roots, marrow bones and red wine.

A festive family pot that does not require much work, just a good few hours on the fire.

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